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Receta Leek, Fennel, And Goat Cheese Stuffed Mushrooms
by Global Cookbook

Leek, Fennel, And Goat Cheese Stuffed Mushrooms
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Ingredientes

  • 1 Tbsp. unsalted butter
  • 1/4 sm fennel bulb trimmed, thinly shaved on a mandoline, and roughly minced
  • 1 sm leek, white and light green parts cut 1" pcs, and well washed
  • 3/4 tsp grnd coriander Kosher salt Freshly-grnd black pepper
  • 4 ounce fresh goat cheese
  • 1 x recipe Golden brown Mushroom Caps (see recipe)

Direcciones

  1. Heat the butter in a medium skillet over medium heat. Add in the fennel and the leeks and cook till softened, 5 to 8 min. Add in the coriander and season with salt and pepper to taste. Transfer to a large plate to cold. Reserve 2 Tbsp. for garnish.
  2. Heat the oven to broil with the rack in the center. Mash the goat cheese into the leek-fennel mix till well combined. Use a small spoon to fill each mushroom cap with the filling.
  3. Place the caps on a baking sheet and broil till warm throughout, about 1 minute. Garnish each with a bit of the reserved leek-fennel mix. Serve warm.
  4. Makes 2 dozen.
  5. Comments: Fennel, also called anise, has a slight licorice flavor. Fennel bulbs vary greatly in size, depending on the season. Buy a very small bulb, about 1 lb., for this recipe.